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Zucchini is not just a low-calorie vegetable; it is a nutritional powerhouse. A cup of sliced zucchini contains only about 20 calories while providing a wealth of vitamins and minerals. It is particularly rich in vitamin C, which supports the immune system, and vitamin A, important for vision and skin health. Additionally, zucchini is an excellent source of potassium, which helps regulate blood pressure and maintain proper muscle function.

Zucchini Oatmeal Pancakes

Start your day with a healthy twist on a classic breakfast favorite: zucchini oatmeal pancakes! These nutritious pancakes blend the mild flavor of zucchini with the heartiness of oats, providing a delicious meal packed with essential vitamins and minerals. This recipe is easy to follow, and the result is fluffy, moist pancakes that are not only satisfying but also nourish your body. Discover the benefits of zucchini and oats, along with a detailed recipe to elevate your breakfast game. Enjoy the joy of a wholesome morning dish today!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 cup rolled oats

1 cup buttermilk (or milk with 1 tbsp vinegar added)

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon honey or maple syrup (optional)

Cooking oil or butter for frying

Instructions
 

Prepare the Zucchini: Wash and grate the zucchini using a grater. Squeeze out excess moisture using a clean towel or cheesecloth and set aside.

    Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until well mixed.

      Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, vanilla extract, and honey or maple syrup if using.

        Combine Mixtures: Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined. Fold in the grated zucchini until evenly distributed. Let the batter sit for about 5-10 minutes – this helps to thicken the batter and allows the oats to absorb some liquid.

          Heat the Pan: In a non-stick skillet or griddle, heat a small amount of oil or butter over medium heat.

            Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes, or until golden brown.

              Serve: Remove pancakes from the pan and keep them warm. Repeat with remaining batter, adding more oil or butter to the skillet as needed.

                Enjoy: Serve warm with your choice of toppings such as yogurt, fruit, maple syrup, or a dusting of powdered sugar.

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings